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Semillas Fitó and Cocina de Ideas strengthen collaborative innovation model
Semillas Fitó and Cocina de Ideas strengthen their collaborative innovation model to drive the growth of the fifth-range food sector (V gama)
In a context where the demand for healthy, functional, and sustainable products continues to grow, Semillas Fitó and Cocina de Ideas have reinforced their strategic alliance, becoming a European benchmark for innovative agri-food solutions. Based on a “collaborative innovation” model, the two companies have been working together for more than seven years, combining agronomic expertise and gastronomic creativity to develop tailored proposals for the fifth-range industry, anticipating market and consumer needs.
To showcase this unique working model, a group of agri-food journalists recently visited the Cocina de Ideas plant in Segovia together with the seed brand. They witnessed the entire joint product development process — from varietal selection and sensory evaluation to sustainability criteria, texture, color, and nutritional value.
“Our goal is to create sustainable value for the entire agri-food chain through the seed, thanks to committed and qualified teams,” said Xavier Fitó, Director of the Horticultural Division at Semillas Fitó.
A new collaboration model for the agri-food industry
The partnership between Semillas Fitó and Cocina de Ideas breaks the traditional supplier–client dynamic, evolving into a co-creation ecosystem where knowledge, challenges, and goals are shared. This ongoing cooperation has enabled the development of high-value, validated products, new working methodologies, more sustainable processes, and faster adaptation to shifting consumption habits.
Genetic research and innovative projects
One of Fitó’s cornerstones is the continuous genetic improvement of seeds. During the event, the company presented Seednergic, a project applied to sweet corn cultivation. Each seed receives a customized coating that enhances water and nutrient absorption, stimulates root growth, and protects the plant during its early development stages.
Meanwhile, the Harbest® label — applied to Fitó’s industrial pepper varieties — was designed to simplify harvesting without compromising yield or quality. In an environment where labor shortages and rising costs affect profitability, varieties that streamline the harvesting process represent a crucial competitive advantage.
Innovation in practice – from corn to peppers
Since 2018, both companies have jointly conducted studies on sweet corn and short Lamuyo peppers, evaluating their industrial suitability based on objective and value-added criteria such as morphology, yield, color, nutritional quality, and behavior during processing (roasting, freezing, canning).
Tests confirmed that Fitó varieties maintain stable levels of vitamins A and C even after processing — reinforcing the company’s long-term commitment to sustainability, quality, and consumer health.
The visit concluded with a blind tasting session, where journalists evaluated the color, texture, and flavor of gazpacho and toast prepared with the Ramonete and Lobezno short Lamuyo pepper varieties, experiencing firsthand the sensory qualities Fitó aims to enhance in its industrial crops.
Cocina de Ideas – a hub of food innovation
Founded in 2015 and located in La Granja de San Ildefonso (Segovia), Cocina de Ideas is a food innovation center specializing in the development of new products and processing technologies for the food industry, with a particular focus on fifth-range (ready-to-eat) products.
About Semillas Fitó
Founded over 140 years ago, Semillas Fitó is an international seed company operating in more than 90 countries. The company specializes in research, development, and marketing of seeds for horticultural and field crops, providing producers with solutions that enhance profitability, sustainability, and the quality of food reaching consumers.
Semillas Fitó and Cocina de Ideas demonstrate that combining science, innovation, and gastronomy can effectively address the challenges of the modern food industry. Their collaborative model has become a reference point for the development of the fifth-range food category in Europe.
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